Goat Cheese Truffles

Name: Goat Cheese Truffles
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 7 serving(s)
Ingredients: 1 1/2 cups (375 ml) oil-packed kalamata olives, pitted and coarsely chopped; 1/4 cup (60 ml) dry breadcrumbs; 1/2 lb (250 g) soft, unripened goat cheese; 1 teaspoon (5 ml) chopped fresh thyme; Freshly gound pepper

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Preparation 20 min
Cooking 4 h
Makes 14 truffles

Vegetarian
Nut-free
Egg-free

Ingredients

BLACK OLIVE BREADCRUMBS
- 1 1/2 cups (375 ml) oil-packed kalamata olives, pitted and coarsely chopped
- 1/4 cup (60 ml) dry breadcrumbs
CHEESE BALLS
- 1/2 lb (250 g) soft, unripened goat cheese
- 1 teaspoon (5 ml) chopped fresh thyme
- Freshly gound pepper

Preparation

BLACK OLIVE BREADCRUMBS
- With the rack in the middle position, preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
- Place the olives in a bowl and add cold water to cover. Let stand for about 15 minutes. (This will draw out some of the salt.) Drain. Arrange the olives on the baking sheet. Bake until thoroughly dried, 3 1/2 to 4 hours. Let cool.
- In a small food processor or a coffee grinder, grind the olives and breadcrumbs into a fine powder. Set aside on a plate.
CHEESE BALLS
- In a bowl, combine the cheese and thyme using a fork. Season with pepper. Gather about 15 ml (1 tablespoon) cheese in a spoon. With your hand, shape into a ball. Roll in the olive breadcrumbs. Repeat with the remaining ingredients. Refrigerate.

Note from Ricardo

Can be made a day ahead.

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